How to make Chicken In Lemon Sauce -

Chicken cooked with coloured capiscums in a tangy lemon sauce

Sanjeev Kapoor

This recipe is from the book Best of Chinese Cooking.

Main Ingredients : Boneless chicken breast (हड्डी रहित चिकन ब्रेस्ट), Lemon juice (नींबु का रस)

Cuisine : Chinese

Course : Main Course Chicken

For more recipes related to Chicken In Lemon Sauce checkout Chicken Tetrazini, Chicken Manchurian, Lemon Chicken, Chicken In Paprika And Pepper Sauce . You can also find more Main Course Chicken recipes like Moroccan Chicken Smoked Chicken with Citrus Salad Keema Potato Casserole Dum Chicken Keema

Chicken In Lemon Sauce

Chicken In Lemon Sauce Recipe Card


Hindi: murgh
Be a kid or a teenage or an adult or an oldie, chicken lovers trend all over the world at all times! One meat that is a favourite of all beyond belief! When cooked, it can be presented in many guises. Sauté it, fry it, toss it, bake it, steam it – eat it the way you want to. Whatever its form may be upon being cooked, its flavour may change but its flesh remains high in protein, low in fat and can be digested easily.

Prep Time : 16-20 minutes

Cook time : 26-30 minutes

Serve :

Level Of Cooking : Easy

Taste : Spicy

Ingredients for Chicken In Lemon Sauce Recipe

  • Boneless chicken breast 4-5

  • Lemon juice 3 tablespoons

  • Salt 2

  • Cornflour/ corn starch 6 tablespoons

  • Oil 2

  • Green capsicum cut into 1 inch triangles 1 small

  • Red capsicum cut into 1 inch triangles 1/2 small

  • Yellow capsicum cut into 1 inch triangles 1/2 small

  • White pepper powder 1/2 teaspoon

  • MSG 1/4 teaspoon

  • Sugar 3 tablespoons

  • Star anise 1

  • Lemon rind grated 1 teaspoon

  • Chicken stock 2 cups


Step 1

Marinate the chicken breasts in one tablespoon of lemon juice and salt. Mix two tablespoons of cornflour in half a cup of water.

Step 2

Heat sufficient oil in a wok, roll marinated chicken breasts in remaining cornflour and deep-fry for three to four minutes or until crisp and light golden brown. Drain on absorbent paper.

Step 3

Heat two tablespoons of oil in a wok or a pan, add all the capsicum pieces and stir-fry for one minute. Add white pepper powder, MSG, sugar, salt, star anise, lemon rind and chicken stock and bring it to a boil.

Step 4

Stir in cornflour mixture and cook on medium heat for a minute or until the sauce starts to thicken. Add fried chicken breasts, reduce heat and simmer for a couple of minutes.

Step 5

Stir in the remaining lemon juice and serve hot.

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MasterChef Sanjeev Kapoor

Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.